Going Green

A look at how operators are implementing environmentally friendly programs
campus farm

At a recent culinary gathering, Michigan Dining chefs cooked up dinner in the fields.

global climate action summit

Here are some little things operations are doing to help curb climate change.

food scraps

Tossing out food is not only detrimental to the planet; it can also be bad for business.

salad bar
The new garden will grow fruits and vegetables for the hospital’s cafe and help it promote healthy eating
plastic spoon
The foodservice vendor has committed to cutting down on single-use plastics “significantly” by 2022.
plastic straws
An item about the size of a pencil has become the latest target in FSDs’ eco-friendly plans.
plastic cutlery
At St. Jude, protecting the environment and supporting staff and community health go hand in hand.
fresh lettuce
Whether through campus orchards or shipping container farms, schools are bringing fresh produce to students—from the garden plot to the plate. ...
chicken
When it comes to the procurement of animal protein, FSDs rely on diner expectations to guide them.
food waste
Foodservice operators are ramping up sustainability efforts in 2018—and coming up with more culinary-focused solutions.

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